Saturday, 27 August 2016

Pineapple and Cherry Cake

Glace cherries - 150 gram
Canned pineapple with fruit juice - 227 gram
Softened butter - 150 gram
Light muscovado sugar - 100 gram
Eggs beaten lightly - 2 large
Self-raising flour - 200 gram
Pineapple and Cherry Loaf

Pineapple and Cherry Loaf


  1. Pre-heat the oven to 140 ˚C fan. Grease and line a loaf tin.
  2. Chop the glace cherries into halves and wash them using running water. Drain well and dry on a kitchen towel. Drain the pineapples keeping aside about two tablespoons of the fruit juice, chop the pineapples and dry them on a kitchen towel as well. Toss cherries and pineapple in plain flour.
  3. Mix butter, sugar, eggs, and the flour.
  4. Now fold in the pineapples and cherries along with the 2 tablespoons of fruit juice from the canned pineapples. Pour the batter into the prepared tin.
  5. Bake it in a pre-heated oven for an hour and 15 till the loaf is golden brown, well risen and a skewer comes out clean. Cool the loaf on a wire rack. It can be stored for a couple of days but it hardly lasted the same day in my house!

For a cake, I used 2.5 times of all ingredients and spring-form cake tin. Make sure to leave the loaf inside the oven(switched off) for a while after it is done.

Glace cherries - 375 gram
Canned pineapple with fruit juice - 565 gram
Softened butter - 375 gram
Light muscovado sugar - 250 gram
Eggs beaten lightly - 5 large
Self-raising flour - 500 gram

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